Noix de gigot

21:18 Mar 8, 2015 

Had forgotten about this, and I know it's closed, but could it be a "leg noisette"? Will add to my ref. below.

19:26 Mar 8, 2015 

... I don't think you'll readily find it in any UK butcher's; probably the only way to sample it would be to buy a whole leg, then 'dissect' it yourself.

A couple of nights ago, I was cooking 'souris d'agneau' (leg shank) — I can thoroughly recommend that as a cut, and it does include a very similar muscle.

19:22 Mar 8, 2015 

I finally stuck with my 'top round' which I feel is the English equivalent. It is very much a distinct piece of muscle which can be removed from the top of the leg and not simply a slice across the leg which would indeed be a leg steak (tranche de gigot). It apparently has the rich flavour of less tender cuts but is one of the tenderest parts of the beast - just need to find it in the butcher's now to test the theory.

23:11 Mar 4, 2015 

21:17 Mar 3, 2015 

I was going to post a top rounds as well. There are many references to it in recipes. (http://www.biggun.com.au/pdf/BeefandlambcutschartscookingApr... There are also many reference to lamb noissettes although these are not from the leg.

20:10 Mar 3, 2015 

I've just come across a 'top round' which is apparently a recent arrival on the UK butcher's slab. Described as


<p><p>

This thick cut comes from a large muscle of the leg. It is extremely tender and can be cut into steaks or cubed for kebabs. It can also be roasted whole and served thinly sliced.

Best for: Pan-frying, roasting, and grilling <p>

http://www.realsimple.com/food-recipes/shopping-storing/food...

20:06 Mar 3, 2015 

I have found a single reference to a 'pork leg eye steak', in the same document referred to as 'eye of leg'.

I guess it depends whether this is just a cutlet across the leg, or the whole length of the muscle?

20:03 Mar 3, 2015 

"Noix de veau" is "round fillet of veal" according to Collins. Don't know if that makes sense here.

20:02 Mar 3, 2015 

Yes, it is one of the leg muscles which, when cut across, yields a round sort of shape, which detaches easily (or "falls apart", depending on your perspective!) from the rest of the leg meat.
Lots of cuts of meat use the term 'noix' to denote the separate 'round bit' of some other cut; the standard translation in many of the se contexts is 'eye' (cf. 'eye of round'), though a 'noix de veau' is a 'cushion of veal' (but that's a totally different cut)

Note that a 'centre leg roast' refers to how far up or down the leg it is, so nothing to do with how near the middle it is.